Wednesday 21 December 2016

Recipe | Chocolate Fudge Christmas Pudding Cupcakes

Chocolate Fudge Christmas Pudding Cupcakes

For day two of Blogmas I thought I'd share a recipe with you for my festive chocolate fudge christmas pudding cupcakes. Personally I'm not a fan of christmas pudding as I find it stodgy so these are my way of compromise with added chocolatey goodness.
Chocolate Fudge Christmas Pudding Cupcakes

Preparation Time: 20 minutes + decorating

Cooking Time: 25 minutes 

Oven Temp: 180 degrees celcius/ 350 degrees Fahrenheit (Fan)

Makes: 18 Cupcakes

Ingredients Required:

For the Cakes:
  • 175g Self Raising Flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate of Soda
  • 150g Caster Sugar
  • 2 Medium Eggs (Beaten)
  • 1/4 Pint Semi-Skimmed Milk
  • 1/4 Pint Sunflower Oil
  • 2 Tbsp Golden Syrup
For the Icing:
  • 75g Butter (Unsalted)
  • 175g Icing Sugar
  • 3 Tbsp Cocoa Powder
  • Drop of Milk
For Decoration:
  • Green Modelling Paste
  • Red Coloured Icing
  • Icing Sugar & Water
Chocolate Fudge Christmas Pudding Cupcakes

  1. Pre-heat your oven 
  2. Line a cupcake tray with cupcake cases
  3. Sieve the flour, cocoa powder and bicarbonate of soda into a large mixing bowl
  4. Add in the caster sugar and mix well
  5. Make a large well in the centre of the bowl
  6. Add the golden syrup, beaten eggs, sunflower oil and semi-skimmed milk
  7. Mix with an electric whisk until smooth and gooey
  8. Spoon the mixture into the cupcake cases, ensuring that you only fill them about half way to allow room on top for the easter nests
  9. Bake for approximately 25 minutes until risen and firm
  10. Cool on a cooling rack
Chocolate Fudge Christmas Pudding Cupcakes

Once cool you can make the butter icing, if you would like to save some time and cheat this step, Betty Crocker do a great Chocolate Fudge Icing which is available in most supermarkets.
  1. Beat the butter in a bowl until soft
  2. Gradually sift in the icing sugar and cocoa powder
  3. Add enough milk to make the icing fluffy and spreadable
  4. Spread on to the top of your cupcakes
The final steps to make these cakes truly festive is to add a little bit of mixed icing on top to drop as you would expect on a christmas pud. I don't ever measure my icing sugar and water combo as I like to adjust the mixture to suit the application, for these cakes a thicker mixture is preferred so it doesn't just run off the top. Once set I roll my modelling paste and use my holly cutter to make my sprigs of holly and finish by adding the red icing as berries in the middle.

Chocolate Fudge Christmas Pudding Cupcakes

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Love Rachel x

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